For the caramel, combine the butter and soy sauce over medium low heat until the butter has melted, then add a cup of sugar and continue to stir until the granules have dissolved.
Pour the caramel into a buttered and lined 9” round cake pan.
Thinly slice 2 halved and cored bosc pears, then arrange them over the caramel so that they overlap.
Dollop the white bake batter gently over the pears. Smooth the top, and bake at 350 for up to 45 minutes. Let it sit for five minutes before carefully inverting it onto a cake plate.
Recipe courtesy of Grace Choi
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